This has probably been asked and answered already. I see recipes from Peter Dixon, Brie, Bella, and clherestian that use Thermo C culture. My 200 Easy Cheeses book calls for mesophilic. I realize there are other problems with this text and/or the author's cheesemaking, but is there any justification for using a meso culture in Taleggio?
She also doesn't add anything else into the milk, like b. linens.
-Boofer-
I can't answer your question, Boofer, but just wanted to comment that I'm noticing some issues with this book, too. Based on a discussion on the forum, I decided to try a Lancashire a few weeks back and used her recipe, which doesn't seem to be very authentic. And here I thought I had a good cheesemaking book. Back to the drawing board, I guess.
My adventure into the Goutaler world (Jarlsberg, Leerdamer, Alpsberg, Felsberg) was another point where I had a problem with her book. She doesn't grasp the difference between the Swiss/Emmental style and the Goutaler style. She models her Jarlsberg with a thermophilic culture in the same vein as Emmentaler. It should more properly be given a mesophilic treatment since it is a cross between Gouda and Emmentaler, hence the Goutaler name.
I'm inclined to follow the crowd and use thermophilic. I don't have any thermo C which apparently is the culture de rigueur. I do have ST and LH so I'll probably just use 1/16 tsp of each of those and 1/32 tsp SR3 for my 2 gallon Taleggio this weekend.
-Boofer-
Quote from: MrsKK on February 19, 2011, 01:53:22 PM
I can't answer your question, Boofer, but just wanted to comment that I'm noticing some issues with this book, too. Based on a discussion on the forum, I decided to try a Lancashire a few weeks back and used her recipe, which doesn't seem to be very authentic. And here I thought I had a good cheesemaking book. Back to the drawing board, I guess.
Mrskk, I posted a recipe the other day for Lancashire, and a link to the old book I got it from. Just search Lancashire. Also, I'd love to hear any comments you might have about it. Sorry for post hijacking.
Boofer, how long time for you take time that reddish color came up ?
I also use 200 easy cheese taleggio recipe and last time after 3 weeks there was not any reddish rind. I wash rind twice weekly.
Then after 3 weeks I use atomizer and spray cheeses with b.linens solution, after that the rind build up after few days.
Perhaps I use too little b.linens in milk.
Hande
Quote from: Hande on February 25, 2011, 06:54:59 AM
Boofer, how long time for you take time that reddish color came up ?
I also use 200 easy cheese taleggio recipe and last time after 3 weeks there was not any reddish rind. I wash rind twice weekly.
Then after 3 weeks I use atomizer and spray cheeses with b.liners solution, after that the rind build up after few days.
Perhaps I use too little b.liners in milk.
Hande
I guess you're asking about my second Tomme. Here's the timeline in pics: January 6th - fresh cheese, February 9th - hello, b.linens!
There's more detail on the rind development on my second Tomme thread (https://cheeseforum.org/forum/index.php/topic,6127.0.html).
Hope that helps.
-Boofer-
Yes, you get good looking rind after 4 weeks.
I make yesterday new batch at talleggio and I put little bit more b-linens.
"Pinch" is difficult to measure, I'm order Mini Measuring Spoon Set, but not yet get it.
Hande
The measuring spoon set that I have has three spoons. The one labeled "pinch" is .308ml (1/16tsp).
However, I have seen various mentions of how much b. linens to use in different recipes and techniques and I think sometimes a "pinch" is not really a measurement, but just a little bit here or there. Sometimes I think a "pinch" is a dose on the end of a knife point.
My guidance for cheese making comes from various recipes and opinions in the forum and most of the time I dose b. linens at 1/16 or 1/32 tsp for 4 gallons milk. In the case of my 29.5ml(1oz) spray bottle for misting, it is just a tiny bit on the tip of a knife.
I know in cooking a "pinch" is just that: what you can comfortably grasp between your thumb and index finger.
-Boofer-